The potato
Subtitle: composition, non-enzymatic browning and anthocyanins
By: by Luis Enrique Rodriguez-Saona.
Published: 1998
Language: eng
Number of pages: 259
Subjects: Potatoes -- Composition.; Anthocyanins.; Potato chips.; Coloring matter in food.
Notes: Typescript (photocopy).

Thesis (Ph. D.)--Oregon State University, 1999.

Includes bibliographical references.